Baked Veggie Stuffed Peppers

Name: Baked Veggie Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked quinoa; 1 can black beans, rinsed and drained; 1 cup corn (frozen or fresh); 1 cup diced tomatoes (canned or fresh); 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; 1/2 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Baking & Desserts

I absolutely love making Baked Veggie Stuffed Peppers! The vibrant colors and hearty texture of the veggies create a dish that not only looks stunning but also satisfies. Each time I prepare this recipe, I enjoy experimenting with the spices and herbs, making every batch unique. Plus, they are perfect for meal prep since they store well and taste just as delicious when reheated. Whether it’s for a family dinner or a gathering with friends, these stuffed peppers never fail to impress!

Created by

Arielle Baxter

Last updated on 2026-01-15T14:19:20.234Z

When I first tried Baked Veggie Stuffed Peppers, I was immediately drawn to their vibrant appearance. The combination of colorful bell peppers filled with a mix of quinoa, black beans, and spices creates a delightful meal that’s packed with nutrients. After experimenting with various fillings, I found that adding a bit of lime juice and fresh cilantro really elevates the flavors.

Another tip I discovered is to pre-roast the peppers for about 10 minutes before stuffing them. This way, they cook evenly and become extra tender. It’s a small adjustment, but it can make a significant difference in the overall texture, and it ensures that each bite is bursting with flavor!

        Reasons to Love Baked Veggie Stuffed Peppers
        Loaded with healthy ingredients that are both filling and nutritious
Versatile recipe that allows for endless customization
Makes for great leftovers or a meal prep option
Beautiful presentation that impresses at any table setting

      

Perfecting the Filling

The filling for these Baked Veggie Stuffed Peppers holds the key to their deliciousness. The combination of quinoa, black beans, and corn not only provides a hearty texture but also packs a nutritional punch. Quinoa, a complete protein, ensures the dish is filling, while black beans add fiber, enhancing the satiety factor. I recommend adding a squeeze of lime juice for a zesty kick that elevates the flavor profile, balancing the earthiness of the beans with a refreshing acidity.

When mixing the filling, ensure that all ingredients are thoroughly combined. A good mix distributes the spices evenly, allowing every bite to be flavorful. If you're looking for added depth, consider sautéing the beans and corn with some diced onions and garlic before mixing them with quinoa. This adds a lovely aroma and richness, making the stuffing even more satisfying.

Choosing Your Peppers Wisely

The type of bell pepper you choose can greatly influence the overall flavor of your stuffed peppers. While red, yellow, and orange peppers tend to be sweeter, green peppers provide a more robust and slightly bitter flavor. I often mix different colors for a visually appealing presentation and varied taste experience. If you want to get creative, try using poblano peppers for a slightly smoky flavor or mini sweet peppers for bite-sized servings perfect for appetizers.

Size is also an important factor when selecting your peppers. Look for peppers that are firm and heavy for their size with no soft spots. These characteristics indicate freshness. Additionally, large peppers ensure you have enough filling. If they’re too small, consider using a different vegetable to stuff, such as zucchini or tomatoes, which can also work wonderfully with this filling.

Ingredients

Gather these fresh ingredients to make your stuffed peppers.

Stuffed Pepper Ingredients

4 large bell peppers (any color)
1 cup cooked quinoa
1 can black beans, rinsed and drained
1 cup corn (frozen or fresh)
1 cup diced tomatoes (canned or fresh)
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional)
Fresh cilantro for garnish

Once your ingredients are prepared, you’re ready to assemble!

Instructions

Follow these steps to create your delicious stuffed peppers.

Prepare the Peppers

Cut the tops off the bell peppers and remove the seeds. Preheat your oven to 375°F (190°C) and place the peppers cut-side up in a baking dish.

Make the Filling

In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well until all ingredients are incorporated.

Stuff the Peppers

Fill each pepper with the quinoa mixture, pressing down gently. If using, sprinkle cheese on top of each stuffed pepper.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.

Serve

Garnish with fresh cilantro before serving. Enjoy your delicious and healthy meal!

Enjoy your beautiful and tasty stuffed peppers!

Pro Tips

For added flavor, try mixing in some diced onions or jalapeños into the filling. Adjust the spices based on your heat preference!

Storage and Meal Prep

Baked Veggie Stuffed Peppers are excellent for meal prep and can last in the refrigerator for up to four days. Once baked, allow them to cool completely before transferring them to an airtight container. To reheat, you can use the microwave for a quick option or the oven to keep the texture intact. If you're reheating in the oven, cover them with foil to prevent drying out and heat at 350°F (175°C) for about 15 minutes or until warmed through.

If you want to make these stuffed peppers ahead of time, you can prepare the filling, stuff the peppers, and then freeze them before baking. Just place the unbaked, stuffed peppers in a freezer-safe dish and store them for up to three months. When you’re ready to enjoy, bake them directly from frozen, adding an extra 10-15 minutes to the baking time.

Flavor Variations

To give your stuffed peppers a unique twist, don’t hesitate to experiment with different ingredients. For instance, you can substitute brown rice for quinoa or add diced zucchini and mushrooms to the filling for extra texture. For a bit of spice, include some chopped jalapeños or a dash of hot sauce in the filling mixture. The spices are also customizable; try adding Italian seasoning, curry powder, or even some taco seasoning for a different flavor profile.

Moreover, topping your stuffed peppers with different cheeses can significantly alter the taste. Feta cheese adds a tangy touch, while pepper jack provides a spicy kick. Consider garnishing with avocado slices or a dollop of Greek yogurt when serving to add creaminess and freshness that complements the flavors.

Questions About Recipes

→ Can I prepare the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the fridge until you are ready to stuff the peppers.

→ What can I substitute for quinoa?

You can use rice, couscous, or even lentils as a substitute if desired.

→ Can I freeze the stuffed peppers?

Yes, stuffed peppers freeze well! Just make sure to wrap them tightly before freezing.

→ How do I know when the peppers are done?

The peppers should be tender and easily pierced with a fork when they are done baking.